Ha! Had to look up the way to spell GNOCCHI in Mike's cookbook twice before posting this! Kids and Harry napping. Had a fun day in Quantico talking about Motor Transport. It's all in strategic planning, thinking about the future while staying focused on the present. Leading us to...potato gnocchi!
I've always been a bit ambivalent about gnocchi, finding them a little bland and wondering what they accomplished that other pasta did not. I'm not sure these answered my question, they tasted like gnocchi...but they were GOOD gnocchi.
I baked 4 russet potatoes and let them cool until I could handle them. Then I boiled a big pot of water and scooped the flesh out of the potatoes. I don't have a potato ricer so I just mashed them up. I stirred in a cup of flour, egg yolks, parm reggiano and a lot of salt. The dough was rolled into ropes, floured, and cut into inch long pieces. I didn't have a problem with the dough sticcking when I rolled and cut it, maybe I was just lucky. The pieces went into the boiling water and cooked for 2 minutes. I took them out and served them with the Grand Mother tomato sauce.
Like I said, they were good, not exceptional, but they weren't hard to make or anything. I could taste potato, but I don't think that was bad or anything. I can see myself making these again.
(Having problems uploading photos!)